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Show : A Working Ideal for' Every L ; Good Housekeeper Never serve them when they are soggy, heavy or yellow. Well mashed and beaten into a light froth like whipped cream, says D. M. Ryley, professional dietician of the Military Hospitals Commission, writing In the Jgurnal of Home Economics, is the only way potatoes pota-toes should ever be served. Also, in preparing the many seasonable sea-sonable fruit salads that are available, avail-able, are you sure that all the ingredients in-gredients are absolutely fresh, and are they cut into proper uniform sizes? Is the meat properly cooked snd are your desserts wholesome as well as attractive in appearance? Nor is this all. Any housekeeper who is worthy of the name must insist upon keeping a carefully tabulated tab-ulated account of all her expenditures. expendi-tures. The planning, supervision and preparation of the meals are. of course, the most important, hut it is very essential that fairly accurate ac-curate cost estimates be kept readily read-ily accessible at ail times. Without With-out this she cannot adjust the scale of household expense properly; r.or can she take full advantage of the season of the year and of the varying vary-ing market conditions at her disposal. 7v T lonSer- as many seem to j think, are ideals among the jealously guarded prerogatives preroga-tives of the young girl alone. Today To-day they are the efficient housekeeper's house-keeper's Ijest aid. Without them she is but a machine, and the results re-sults attained are as unsatisfactory and wooden as machine work always al-ways is. It is with a certain definite purpose pur-pose in mind that the housekeeper should take up her work. She is not there merely to get through a stated number of wearying chores or to finish up any amount, of disagreeable dis-agreeable tasks that, may be dropped on her shoulders. On the contrary, the housekeeper's housekeep-er's aim should be to make the Wheels of her household run as smoothly as possible. She is there with the avowed purpesa of giving tie members of her household cnly tuch food as is nourishing, easily digested, properly prepared, palatable, palat-able, attractive and daintily served. Could any one have a higher or finer ideal than that? Surely, the '.elfare and happiness of the family fam-ily is a goal worthy of the sincer-i sincer-i St effort. To attain it merits the . .-vigfaest praise. Because not only must the housekeeper consider carefully all the varying food values val-ues from day to day, but she must remember the Individual requirements require-ments of each member of the household. Then, too, in the purchase of her supplies she must practice true economy;' not the false and poor economy that will carefully economize econo-mize on one point while forgetting a half dozen others equally as important. im-portant. This is only one of the reasons why It takes the best brains and the most careful management man-agement to plan the daily menus and to carrv them through successfully. success-fully. But. after all is said and done, ' the housekeeper's real success depends de-pends very largely upon her ap preciation of the little details Take, for example, a simple thing like gravy. Is it smooth in texture and does it have an attractive brown color? Is the seasoning properly done? Are the soups sufficiently suffi-ciently nourishing and are they varied properly? Are the vegetables vege-tables always fresh and are they adequately seasoned? Potatoes, especially, should receive re-ceive the most careful attention. f |